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Prosciutto-Wrapped Asparagus

This is a great side dish to simple grilled meat or fish. Make ahead for a lovely chilled salad or part of a brunch buffet.

Vegetarian option: Skip the prosciutto wrap. Serve the asparagus alongside our Cheesy Portabellas and you have a fabulous vegetarian dinner option.

Cheesy Portabellas recipe is here:

Cheesy Portabellas

(Serves: 2)

  • ½ teaspoon Massel Salt Reduced Vegetable Stock Powder
  • 8 asparagus spears, peeled
  • 2 teaspoon extra virgin olive oil
  • ½ lemon, both juice and rind
  • freshly grated black pepper to taste
  • 2 slices prosciutto

Preheat oven to 250°C/500°F.

Mix Massel Salt Reduced Vegetable Stock Powder, olive oil, lemon juice and grated rind together.

Toss asparagus in vinaigrette.

Spread asparagus in a single layer on a baking sheet.

Bake for 8-10 minutes, depending on thickness of the spear.

Separate the asparagus in two bundles, then wrap each bundle with a slice of prosciutto.

Serve as a warm salad or make ahead and serve chilled.

Massel products used in this recipe:
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